Kabuli Chana Chundal

Sundal or Chundal is an item usually made during Navratri for neivedyam (offering to God) as well as other other occasions like Varalakshmi puja. In fact during Navratri, different kinds of chundals are made on the 9 days – some sweet and some savory.

Chundal is a simple dish with soaked beans with seasoning of coconut, green chillies etc. Here, at home we like to make chundal even without an occasion as it is so easy to make and delicious. 

This one I made with kabuli chana or chickpeas. You can make different chundals with Whole Bengal gram (kala chana), peas, split Bengal gram (chana dal), or peanuts. The procedure remains more or less the same. 


Chickpeas (kabuli chana) dry: 1 cup (or you can use the canned ones after draining and rinsing)
Coconut: 2 teaspoons
Curry leaves 2-3
Green chillies: 2
Dry red chilly: 1
Mustard seeds: ½ teaspoon
Black gram split (Udad dal) ½ teaspoon
Asafoetida (hing) powder: a pinch
Oil: 1 teaspoon
Salt to taste 


  1. Soak the chickpeas overnight in sufficient water. Drain the water and cook with about 3 cups of water in a pressure cooker for about 5-6 whistles (or till well cooked). Add a dry red chilly so that the chickpeas cook faster and they have a nice flavor.
  2. When the cooker’s steam is released, drain the excess water from the cooked chana. I use that water for rasam/sambar.
  3. Grind the coconut, green chillies, curry leaves, and red chilly to a coarse powder (don’t add water to grind).
  4. Heat the oil in a frying pan (kadhai) and temper the mustard seeds and udad dal. When the mustard seeds begin to pop and the udad dal starts turning brown, add the hing.
  5. Stir in the chana and coconut mixture. Also, add salt to taste. Stir everything thoroughly to blend the ingredients well – but gently so that the chana don’t become a mushy mass. Cook for a few minutes till the mixture is well-heated.
  6. 1-chundal.jpg

  7. Turn off the heat and serve. You may reduce/omit the chillies if preparing for children or elders at home.
  8. Enjoy it as a snack – I even like it with rotis or as a side with sambar/curd rice.
  9. chundal-served.jpg


3 Responses to “Kabuli Chana Chundal”

  1. Nice!

    From skribles: Thanks Hari

  2. KOOL

    From skribles: Thanks Nisha.

  3. thanks for this healthy snak.

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